Pesto is traditionally made with basil, but parsley makes a yummy substitute for the cooler months when basil isn’t in season. Made with hazelnuts, this flavour filled, chunky style pesto can be used as a dip, spread or in cooking.
1 cup of hazelnuts
6 cloves garlic, peeled
2 handfuls of parsley
2 tablespoons olive oil
salt and pepper
Place the nuts, garlic, and parsley in a food processor and blend until combined but still chunky. Add the oil and continue to blend. Season with salt and pepper.
This will keep for a week in the fridge.